Archive of ‘Sandwich’ category
Is it flatbread or pizza? I like calling these flatbreads, reminds me of dining outside in a cafe, sipping wine and munching on artisan flatbread sandwiches.
The farmer’s market had these gorgeous heirloom tomatoes and I wanted to make something yummy to celebrate the end of summer. These grilled flatbreads hit all summer birds with one recipe: grill, tomatoes, zucchini, and red peppers.
Make extra of these vegetables, they are great as leftovers and in sandwiches for the rest of the week.
Don’t have a grill? No worries, you can use a grill pan or bake in the oven.
Grilled Vegetable Flatbread
1 recipe Sun-dried tomato spread, below
1 recipe whole wheat pizza dough, below or prepackaged pizza dough
2 large zucchini
1 large heirloom tomato
1 red pepper
olive oil, for brushing vegetables and pizza dough
Make the sun-dried tomato spread, see below for recipe and instructions.
Preheat grill or grill pan to medium high. Divide the dough into four even pieces. Roll out dough into an oval shape. Really, it’s a flatbread so any shape will do. Brush with olive oil or cooking spray so dough won’t stick to the grates.
Prepare the vegetables: slice the tomato, zucchini, onion, and red pepper into thin slices. Toss with salt/pepper and oil. Place vegetable slices onto the grill or grill pan for 5-10 minutes per side until cooked. I used a vegetable basket for the onion and tomato slices so they wouldn’t fall through the grates. Alterantivly, you could roast the vegetables in the oven beforehand.
Set the vegetables aside. Once you start grilling the flatbread you want to have the vegetables and spread ready and close by.
Place the dough onto the grill and cook for ~7-10 minutes until lightly charred on the bottom and heated through. Remove from heat and spread sun-dried tomato onto non-grilled side. Place grilled vegetables on top. Place back on the grill, topping side up, for 3-5 minutes until warmed. Serve immediately.
Sun-Dried Tomato Spread:
1 can white-northern or canneleni beans, rinsed and drained
1/4 cup sun-dried tomatoes
2 tbsp. water
1/4 cup parsley leaves
1 tbsp. lemon juice
2 garlic cloves
In a food processor or blender, combine all the ingredients until smooth. Refrigerate until ready to use.
Think lunch meat sandwiches are healthy? Well, think again. Most people I work with think that their daily turkey sandwich is a ‘healthy’ choice for lunch. I, respectively disagree. For some reason, over the past decade or so, there has been more and more emphasis on the importance of protein. Oh, puh-lease, I rarely have a client who isn’t getting enough protein. Most people, depending on activity level and age, need 50-60g of protein per day (about 0.8-1.0g protein/kg). To put that in perspective, 3.5oz of cooked chicken breast contain ~30g of protein. Considering most Americans eat meat 2-3X a day you can see that protein isn’t something we are lacking in.
Another food that contains protein? Broccoli. Calorie for calorie, broccoli has more protein than a sirloin steak, but the steak also has 55 mg cholesterol and 1.7 grams of saturated fat. Plant foods can be great sources of protein, especially compared to meat sources which are often high in both cholesterol and saturated fat.
Processed meats, like salami, hotdogs, sausages, and lunch meats also contain nitrates. Try cutting back on your processed meat intake and try my “un-turkey” sandwich instead. Other “un-turkey” options: Tofu Salad, California Club, Better than Tuna Salad
The Un-Turkey Sandwich
My go-to sandwich for lunch and light dinners, this hearty sandwich is packed with protein and vegetables.
Ingredients: (makes 4 sandwiches)
Herbed Cashew Cheese (recipe from TheHealthSeeker’s Kitchen)
1 ripe avocado
1 heirloom tomato
1 cup spinach leaves
8 slices sprouted whole wheat bread
Make the cashew cheese.
Assemble sandwiches: Spread thin layer of cashew cheese onto bread slices. Top with 1/4 avocado, tomato slices, and spinach leaves. Repeat to make the rest of the sandwiches.
What’s your favorite un-turkey sandwich?
Veggie burgers are one of my favorite things to eat. I love them as much as I love trying new burger recipes and different frozen products. Sometimes though, I get tired of the same old toppings and need to switch it up. I recently saw this burger in a recent Food Network magazine and decided to put my vegetarian spin on it.
I loved this version and wanted to share it with you. BL said it tasted like a sushi-burger, which I think is a good thing.
1/3 cup Veganaise
1 tsp. Sriracha
1/2 tsp. sesame oil
1/2 cucumber, thinly sliced
1 tsp. sesame oil
2 tbsp. Hoisin sauce
2 jalapenos, thinly sliced
4 veggie burgers
Mix together the Veganaise, 1 tsp. Sriracha, and 1/2 tsp. sesame oil. Set aside.
Rub the scallions with sesame oil and place onto a preheated grill. Grill each side 3-4 minutes until soft.
Add the veggie burgers to the grill. Grill one side, the flip. Lightly spread with hoisin sauce.
To assemble: spread the sriracha mayo on one side of the bun, layer with cucumber and jalapeno slices. Top with the burger patty and grilled scallions. Spread another layer of sriracha mayo on the top bun and place onto of the burger.
Dig in! What’s your favorite topping for veggie burgers?
I am not winning any awards in naming my recipes. Seriously, I think this is one of the most difficult things about posting recipes; there is a fine line between being descriptive and being dull. That being said, this is what you get for this bad boy: a shroom sammy with jalapeno cheddar sauce because… that’s exactly what this sandwich is.
After I saw ‘The Sexy Vegan’ slice his shrooms horizontally… I wanted to do it! I was originally dreaming of doing a philly cheeze steak (wit whiz of course) but then I had all these jalapanos that I needed to eat up so into the sauce they went. And out came a meaty, spicy, sloppy, man sandwich!
It also doesn’t hurt that I made homemade dutch crunch rolls to go with. Besides trying to win a girlfriend of the year award, I have been trying to make my own bread as much as possible. Why? Because it’s FUN and I seem to enjoy spending every last drop of my non-working time in my kitchen. For all of you not-near-the-bay area folks, dutch crunch bread is out of this world! Hands down my favorite sandwich bread, I usually top this with avocado, fresh summer tomatoes and sprouts. I used this recipe from The Baking Barrister and used almond milk. It turned out perfect!
This bread definitely helps to make the sandwich but you can sub store-bought if you don’t have an extra 3 hours to make dinner.
3 large portabello mushroom caps, cleaned
1/4 cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar
Combine the above ingredients together and let marinate for at least 30 minutes.
Preheat the oven (or the grill- it is getting to be grill season!) to 400 degrees. Place the mushrooms in the oven and cook for 20 minutes. Remove and let cool until just slightly warm.
Now you are ready to slice. With a very sharp knife, thinly slice the mushroom cap horizontally, creating thin ‘beef-like’ strips. Do this to all of the mushrooms.
Heat a large skillet to medium-high. Add 1 yellow onion, sliced very thinly. Cook for a few minutes until slightly caramelized. Add the sliced mushrooms and homemade Philly-BBQ sauce (below). Cook for 5-10 minutes until warmed through and reduced.
1 tbsp. worcestershire sauce
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. dried oregano
1/2 cup BBQ sauce- purchased or homemade
Jalapeno Cheddar Sauce
3 tbsp. Earth Balance Margarine
2 tbsp. all-purpose flour
1 cup soy or almond milk
3 tbsp. nutritional yeast flakes
1 tsp. tomato paste
1/2 tsp. agave nectar
1/2 tsp. garlic powder
1/2 tsp. rice wine vinegar
1/4 cup chopped Jalapeno peppers
Melt margarine over medium heat, stir in the flour and wisk to combine. Heat for a few minutes until it becomes golden-brown and smells nutty. Add the milk, nutritional yeast, jalapenos, garlic powder to the flour mixture and bring to a boil. Keep wisking the mixture the entire time you are heating it. Reduce heat to medium-low and let sauce thicken. Stir in agave and rice wine vinegar.
So serve your Sammies:
Top dutch crunch roll with sauce, layer mushrooms on top. I added some mixed greens to mine but dress up how you like it!
What’s your favorite manly sammy?